Recipe: Beetroot Brownies

Beetroot Brownies LARGE
Sneak some vegetables into the kids with our extremely yummy beetroot brownies. If you've beets left to spare, why not try making soup or serving them roasted with dinner?   


  • 500g whole raw beetroot (3-4 medium beets)
  • 100g unsalted butter, plus extra for the tin
  • 200g bar plain chocolate (70% cocoa)
  • 1 tsp vanilla extract
  • 250g golden caster sugar
  • 3 eggs
  • 100g plain flour 
  • 25g cocoa powder

How to make: 

  • Wear a pair of rubber gloves to stop your hands from staining, then top, tail and peel the beetroot – you’ll need about 400g.
  • Roughly chop and put the beetroot into a large bowl. Add a splash of water, cover with cling film, and then microwave on high for 12 mins or until tender.
  • Heat your oven to 180°C/160°C  fan/gas mark 4.
  • While the beetroot cooks, butter and then line a 20 x 30cm traybake or small roasting tin.
  • Roughly chop the chocolate and cut the butter into cubes.
  • Tip the cooked beetroot into a sieve and drain off any excess liquid.
  • Then put the drained beetroot into a food processor or blender with the chocolate, butter and vanilla.
  • Whizz until the mix is smooth. The chocolate and butter will melt as you do this.
  • Put the sugar and eggs into a large bowl, then beat using an electric hand whisk until thick, pale and foamy - this should take about two minutes.
  • Spoon the beetroot mix into the bowl and then use a large metal spoon to fold it into the whisked eggs. Try to conserve as much air in the mixture as you can.
  • Sift in the flour and cocoa powder, then gently fold these in to make a smooth batter.
  • Pour into the prepared tin and bake for 25 mins or until the mixture has risen all over, with just the merest quiver under the centre of the crust when you shake the pan.
  • Cool completely in the tin, and then cut into squares to serve.


Did you know?

Beets last brilliantly in the ground through the winter months - just cover yours with mulch until you need them to help protect from freezing and water saturation.

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